Cozonac is a traditional Romanian sweet loaf. This is my family’s special recipe, passed down from my grand-grandmother. This dessert is made for Christmas, Easter and other special occasions.
Usually the loaf is filled with walnuts, raisins, Turkish delight and cocoa. As I’ve made it specially for my husband, I skipped the raisins, as he doesn’t like them.
Ingredients for 2 loafs:
– 600g plain white flour
– 400g strong wholemeal flour
– 2 eggs
– 500ml milk
– 100g sugar
– 25g yeast
– 25g cocoa
– 300g Turkish delight
– 80g almonds and cashew
– mixed peel
– Rum flavour
– Vanilla paste
The milk and eggs have to be at room temperature, so get them out of the fridge half an hour before you start making the dough. Also, I’ve used only 100g sugar, so the loaf is not very sweet. It’s a personal preference, so don’t be afraid to add more sugar. You can use only white flour, but I like the taste of the wholemeal.
I had to change the walnuts for almonds and cashew as I’ve realized too late I don’t have any walnuts.
Mix the 2 types of flour together and make a well for the liquid ingredients. Dissolve the dried yeast in warm milk, leave it on the worktop. Beat the eggs until blended, then add the sugar and continue beating them for another minute.
Then add the milk, yeast and eggs to the flour, the mixed peel and vanilla. Mix them gently with a spoon, then remove a third of the mixture for the black dough. I add oil when I’m kneading, to be easier to keep my hands clean of dough.
Knead the white dough for a few minutes and leave it to rest on the floured worktop. Then add the cocoa and Rum flavour to the black dough and knead it. Cover the dough with a tea towel and leave it to prove for an hour.
The Turkish delight is easier to cut into pieces if the knife is floured.
Preheat the oven at 180C/160C fan and bake it for 40-50 minutes.
I hope you’ve enjoyed this recipe.